Gluten-Free Banana Split Cupcakes

Editor’s Note: Since Halloween is fast approaching…how about if our treats do some “masquerading” as well Here is a banana split in a cupcake costume (so to speak). And this treat does double duty at your Halloween parties…providing something wonderful for those with gluten issues…

A sundae in a cupcake? Yes, please! Light and fluffy strawberry cupcakes make this twist on a classic dessert a fun addition to any party. Assemble beforehand or set out bowls of all the toppings and let your guests customize their own cupcakes.

To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.

In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.

Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop ¼ cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache.

Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles.

Place 2 banana slices in the whipped cream on each cupcake.

Top with a cherry and serve immediately.

CHOCOLATE GANACHEMakes: ¾ cupSweetness: Medium

According to Joy of Cooking, a ganache is a sleek, rich coating on a European torte, or the center of a rich chocolate truffle. I have adapted the old standard from this amazing cookbook, which is the most dog-eared in my collection.

In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat.

Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt.

Let the ganache stand at room temperature for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 10 to 30 minutes, depending on the temperature of your refrigerator.

If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat, and stir until softened.

Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.

WHIPPED CREAM FROSTINGMakes: 2 cupsSweetness: Medium

An ultra-versatile classic, use whipped cream frosting on Strawberry Cupcakesto create little strawberry shortcakes, on Apple Spice Cupcakes for a taste of mini apple pie, or on just about any other cupcake to turn an everyday delight into elegant perfection.

Ingredients
1 cup heavy cream
2 tablespoons agave nectar

Instructions

In a deep bowl, whip the cream and agave nectar with a handheld mixer for 2 to 3 minutes, until it is thick and fluffy and soft peaks form.

Use immediately, using a spoon for dollops or a pastry bag for swirls. Or store in a glass Mason jar in the refrigerator for up to 24 hours.